Personal Sized Smoked Bacon Wrapped Fatty

Personal Sized Smoked Bacon Wrapped Fatty

With Father's Day looming upon us, I wanted to post a recipe that is worthy of this sort of manly and carnivorous occasion.

It had to be fate or perhaps destiny that caused my mind to wonder to the amazing and wonderful bacon wrapped fatty.

We all love this amazing sausage chub stuffed with cheese, jalapenos, and all sorts of other goodies and wrapped in a weave of bacon and there is no greater dish to try out on that new Father's Day smoker. Having said that, there is a great need for one that is more personal-sized and perhaps a little easier and quicker to make.

Most of you who have tried these know that there are a million and one variations on this popular smoked dish but we have always made them with a pound of sausage, and about a pound of bacon.

This new version can be stuffed however you like but it can be whipped up much faster and only uses a half pound of sausage and five pieces of bacon. Since the stuffed sausage chub is smaller, it is easy to wrap the bacon around it with no need for weaving it.

Well, anyway, for all of you who have told me that it takes a lot of time to weave the bacon and put these together, this is for you.

For those of you who have perfected the old style down to an art and have a notebook full of variations you want to try before you leave this earth, here is yet another variation for you to try;-)

Cheese oozing out is a great sign that it has reached a nirvana like state of deliciousness;-)

All sliced up and ready for some homemade biscuits.

Tip: I'm a big proponent of eating what you want in moderation but if you want to take this recipe a step further and make it a little healthier, I have very successfully used turkey sausage and turkey bacon with low fat cheese to make this a much healthier alternative. Yes, the flavor does suffer a little but it is still pretty doggone tasty if you ask me.

How to Season a Smoker and Other Need-to-Know Facts

I hope that many of you have asked for a new smoker for Father's day and if you do get one, you will need to season it and get it ready for smoking before your maiden voyage.

When you purchase a new smoker, there are often oils left on the smoker from the manufacturing process. It is important to burn these off before using the smoker to cook food for the first time.

Here's a few quick steps for doing that:

Spray or wipe a little oil (any cooking oil will work) on the inside surfaces of the new smoker.

Run the smoker at 225 degrees complete with a little smoking wood for 2 hours.

You are now ready to smoke some food!

Some quick facts about smoking:

For most smoking sessions, you will be maintaining a temperature of 225-240°F. This is the temperature that you need to learn how to maintain.

Keep the smoke flowing for at least half of your total cook time for the best flavor.

Use wood chips dry for best results (regardless of what you might have heard)

If using wood chunks, use 4-6 at a time and replace with 4-6 more when they have burned up.

Factory installed thermometers are known for being inaccurate. If your food is getting done too quick, too slow, etc. then it may be that your thermometer is off by as much as 40-50 degrees.

Use bacon to wrap lean meats to keep them from drying out so much.

Use a digital probe meat thermometer to get foods done to perfection. You can't guess or feel the temperature as well as a digital thermometer can read it.

In spite of what anyone tells you, there are very few rules in barbecue. Do it the way you and your family like it and don't be swayed or by those who try to impose their rules upon you.

Smoking meat works best when the air and smoke can circulate properly. Make sure that air is able to get into and out of the smoker when cooking to create the perfect flavor.

If your smoker has a water pan, then use it faithfully.

Foil is your friend. Keep plenty on hand and use it as needed.

The art of smoking is learned by practicing. Practice often and keep good notes so you can continue to improve.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉
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If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.

"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.

"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

You decide you don't like the recipes.. you don't pay!

The recipes are absolutely amazing!

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I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

The “Smoke” Thermometer

The Smoke thermometer by Thermoworks is wireless, has dual probes, is splash-proof, has extremely rugged construction and amazing battery life not to mention how simple it is to set min/max alarms on the fly..

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